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Parmesan Lemon-Thyme Pasta
Submitted by Jayne | Tenacious Tinkering on January 22, 2013 in Main Courses, Pasta
| Prep Time Cook Time |
Servings 1 | Difficulty Easy |
Ingredients
- 4 ounces, weight Dried Pasta (I Used Pantacce)
- 1 clove Garlic, Peeled
- 2 sprigs Lemon-Thyme With 1 More Sprig For Topping
- ½ teaspoons Freshly Ground Black Pepper (or Less)
- 2 Tablespoons Olive Oil
- ½ cups Grated Parmesan Cheese With More For Topping
Preparation Instructions
Boil pasta in a pot of salty water according to package instructions for al dente.
Meanwhile, rub the clove of garlic all over your serving dish. Keep clove for future use. Strip lemon-thyme into the bowl. Scatter black pepper in and pour in the olive oil. Mix in grated Parmesan.
Once pasta is done, drain it and mix it into the lemon-thyme Parmesan mixture until the pasta is well coated. Grate a little more Parmesan over the top and adorn the top with a sprig of lemon-thyme. Dig in immediately!
Recipe adapted from Nigella Lawson’s Capellini Con Cacio E Pepe in Nigella Fresh.
